French Onion Soup -

French Onion Soup

This classic French Onion Soup includes flavorful broth topped with toasted sourdough croutons and plenty of melted cheese! It’s the perfect fare for cold winter evenings!

Prep Time15

Cook Time2 10

Total Time2 25

Course: Main Course, Soup

Cuisine: American

Keyword: french onion

Servings: servings

Calories: 255kcal

Author: David

Ingredients

For the Caramelized Onions

2 Tbsp unsalted butter
2 Tbsp olive oil
6 large yellow onions cut into ¼” slices
1 tsp sugar
1 tsp salt
½ tsp black pepper

For the French Onion Soup

3 Tbsp all-purpose flour
1 Tbsp fresh thyme minced
½ cup dry white wine
{optional} 2 Tbsp brandy
10-12 cloves roasted garlic mashed (see note)
8 cups low-sodium beef broth
sourdough bread cut into 1” cubes
1 cup gruyere cheese finely grated
1 cup Swiss cheese finely grated

Instructions

For the Caramelized Onions

Using a large stockpot or Dutch oven, add butter and olive oil. Place over medium heat until butter melts.
Add onions; cover and cook, stirring occasionally, for 15 minutes, or until onions have softened.
Add sugar, salt and pepper. Continue cooking uncovered, stirring occasionally, for 60-65 more minutes, or until onions have turned dark brown in color. (Note: If the onions begin to scorch or stick to the bottom of the pan, turn the heat down. The secret to caramelized onions is low and slow!)

For the French Onion Soup

Once the onions have caramelized, add flour and thyme; stir until well coated. Continue cooking 1-2 minutes, stirring constantly.
Add white wine, brandy (optional), mashed roasted garlic and broth. Bring to a boil and then reduce heat to low; simmer for 45 minutes.
Meanwhile, toast the bread cubes until crispy and lightly browned.
Using a medium bowl, combine the grated gruyere and Swiss cheeses.
Ladle soup into broiler-safe crocks. Top with several toasted bread cubes and ¼ cup of grated cheese.
Place crocks on a baking sheet and broil until cheese has melted and begun to turn brown.
Serve hot.

Notes

We make roasted garlic by the sheetpan and then just freeze the roasted cloves in small “bombs” wrapped in plastic wrap. I highly recommend keeping roasted garlic in your freezer! It lasts a long, long time and it’s a great flavor booster for soups and pastas. If you don’t happen to have any roasted garlic, make a batch or check your local grocery store. If your store has an olive bar, I’ve found that many of these bars include roasted garlic. It’s a nice, easy way to pick up a bit of roasted garlic in a pinch!

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